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  • Food photography mokymai. Minskas. | Kulinarinė Studija Baker Street
    Gruodžio 4 Recepto diena Patarimai Pektinas Jūs esate čia Pirmas Food photography mokymai Minskas Pir 15 09 2014 22 00 Kulinarinė Studija Vienas did žiausių mano darbo malonumų ir privalumų galimybė nuolat tobulinti savo žinias lankyti kitas šalis pažinti naujus miestus susipažinti su fantastiškais žmonėmis ir įgyti naujų žinių God I love my job Kelionė į Minską apie kurią buvau užsiminusi buvo labai laukiama ir iš tikrųjų išsvajota Jau kurį laiką kledėjau mintimi apsilankyti food photography maisto fotografija kursuose ir sužinoti kad aš visiškai nemoku fotografuoti J Tokio pobūžio mokymai susitikimai yra labai populiarūs užsienyje Negaliu vienareikšmiškai teigti kad visi kursai suteikia super vertingas žinias bet Toks energijos skiepas kokį gauni per susitikimą su talentingais žaviais energingais ir savo veikla kvėpuojančiais žmonėmis vertas milijono Pats Minksas manęs tiesą sakant nepakerėjo taip kaip pakerėjo Maskva Taip taip nėra ko lyginti skirtingos valstybės skirtingi miestai Sutinku Bet aš iki šiol prisimenu tą euforija nuo paties miesto kurią aš dar kokį gerą pusmetį nešiojau savyje po apsilankymo Maskvoje Ir kokia rami grįžau šį kartą Tačiau vienareikšmiškai galiu pasakyti kad Minskas vienas švariausių ir tikrai labai mielų miestų kuriuos aš esu aplankiusi Mokymai vyko vos pusdienį tačiau tokio energijos įkrovimo gavau kad užteks būsimam pusmečiui J Mokymus vedė Diana Nagornaya viena geriausių food photography meistrių ir food stylist Rusijoje Tai begalo didelis įvertinimas Jos darbai turi savitą bruožą lengvai atpažįstami tarp kitų fotografų darbų Jos klientai garsiausi prekių ženklai žurnalai laikraščiai televizija Ir tuomet kai prasidėjo mokymai aš supratau kodėl Ji tiesiog trikšta energija ja neįmanoma nesusižavėti Nepakartojama ir įžiebianti Kokia paklausite kursų nauda Visų pirma supratau kad visiškai nemoku fotografuoti J arba žiauriai kuklinuosi tai daryti Kuomet visi supuolė prie praktinės mokymų dalies delioti kompozicijas bandyti fotografuoti ir rodyti Dianai aš apstulbau galvodama kad mano kadrai tikrai jos nenustebins Rezultatas buvo priešingas mano

    Original URL path: http://www.bakerstreet.lt/lt/tinklarastis/food-photography-mokymai-minskas?office=kaunas (2016-05-02)
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  • Who we are? | Kulinarinė Studija Baker Street
    pastry Every day we create new desserts explore new techniques and give them to everyone who is fond of pastry and cooking Besides the pastry classess in our studio we gather everyone who is in love with tasty food cozy atmosphere and good company of friends We work for You We adore our work We are in love with pastry and each of our students Join our team and become the part of the big and tasty world What We Offer Friendly projects Friendship is one of the best human inventions What would we do without our friends And we are infinitely glad that the circle of our friends and supporters is expanding Projects of a totally noncommercial nature that bring us closer make us get away from computer screens and interact interact interact Let s discover new friends together write to us and let s create tastiest friendly projects together Confectionery school The greatest love of the studio are desserts There is a saying life s too short so start with a dessert Get acquainted with the desserts in our studio where most difficult recipes will turn into very delicious desserts on your table Guaranteed by Baker Street International and professional courses The greatest honor for our studio is to organize international and professional courses We travel around the globe and this year we re expecting girls from Moscow Kaliningrad Minks and a lot of Lithuanian towns We are extremely happy to meet everyone We are planning planning planning and organizing even more courses especially for YOU Stay tuned Birthday and bachelorette parties and company team building activities The summer has swept away together with loads of bachelorette and birthday parties and company meetings My dear ones you are all wonderful Most precious times spent in the studio are

    Original URL path: http://www.bakerstreet.lt/en/who-we-are?office=kaunas (2016-05-02)
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  • | Kulinarinė Studija Baker Street
    Prev Next Mon Tue Wed Thu Fri Sat Sun 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27

    Original URL path: http://www.bakerstreet.lt/en/calendar-kaunas/month/2016-04?office=kaunas (2016-05-02)
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  • Akimirkos iš "Macarons ir Tuiles" mokymų 2015 m. | Kulinarinė Studija Baker Street
    About Us Calendar Galery Blog Video lessons Contacts You are here Home Akimirkos iš Macarons ir Tuiles mokymų 2015 m 2014 Kulinarine Studija Baker Street All Rights Reserved Designed by

    Original URL path: http://www.bakerstreet.lt/en/node/335?office=kaunas (2016-05-02)
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  • Didysis atidarymas! | Kulinarinė Studija Baker Street
    your keywords Home About Us Calendar Galery Blog Video lessons Contacts You are here Home Didysis atidarymas 2014 Kulinarine Studija Baker Street All Rights Reserved Designed by KosWebsite com Designed

    Original URL path: http://www.bakerstreet.lt/en/node/326?office=kaunas (2016-05-02)
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  • Around the world | Kulinarinė Studija Baker Street
    Art held in Germany is titled the Culinary Olympics In 1983 for the first time and exhibition where professional chefs showcased their creations to other professionals was held in Lyon Paul Bocuse appointed the president of this More Food photography course Minsk Mon 15 09 2014 22 53 One of the greatest pleasures and advantages of my work is the possibility to constantly increase my knowledge visit other countries get

    Original URL path: http://www.bakerstreet.lt/en/tags/around-world?office=kaunas (2016-05-02)
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  • Flourless chocolate sponge | Kulinarinė Studija Baker Street
    You are here Home Flourless chocolate sponge Mon 02 02 2015 17 27 Kulinarinė Studija Since everyone is so eager while I m still in such working mood I m sharing a recipe of a very interesting sponge This sponge is flourless and when you mix the dough it seems like you re mixing a cloud When the sponge is ready it looks kind of hard but when you will use it accordingly it will disclose its true taste Ingredients 45 g of dark chocolate 66 70 of cacao 4 egg yolks 120 g of sugar 3 egg whites Preparation process Melt the chocolate in a water bath or a microwave and let it cool down a bit Whip the egg yolks with half of sugar Whip until the mixture is white and very fluffy Whip the egg whites with the remaining half of sugar separately Carefully fold 1 3 of the whipped egg whites into the yolks Pour the melted and slightly cooled down chocolate over the mixture Mix well but very carefully Add the remaining part of the whipped egg whites very gently and carefully so that the fluffiness of the egg whites remains and mix Using a

    Original URL path: http://www.bakerstreet.lt/en/blog/flourless-chocolate-sponge?office=kaunas (2016-05-02)
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  • Book / The New Patissiers | Kulinarinė Studija Baker Street
    album a collection of various confectionery desserts recipes This is one of the first books that appeared in my library and however odd it would seem was bought to me by my husband This is a wonderfully beautiful book with large nice pictures vivid colours and album like pages In this book confectioners from various countries of the world present their creations The recipes are divided into four main sections modern classics art on a plate experimental exotics and creations from the wonderland The instructions are laid out in a logical and sequential manner dessert itself is presented author s idea behind it is explained The actual quantities obtained when using the given amounts of products are indicated Next to each ingredient the quantities in various measuring systems are provided which in fact is very practical and applicable in different countries of the world These recipes work I ve tried quite a few of them The making process is explained consistently and comprehensibly I noticed just a few tiny mistakes When listing through the pages it s very interesting to get acquainted not just with the desserts but with their authors and their biographies as well This book is aimed

    Original URL path: http://www.bakerstreet.lt/en/blog/book-new-patissiers?office=kaunas (2016-05-02)
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